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    You are in: Home / Recipes / Puebla Style Chicken Mole Recipe
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    Puebla Style Chicken Mole

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Amberngriffinco's Note:

    DH got this years ago from a Purina co worker. It sounds divine!

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    Units: US | Metric


    1. 1
      Bring 800 ml water to boil and add chicken fillets. Simmer till just stiffened. Remove chicken and cover to prevent their drying out. Reserve the resulting chicken stock.
    2. 2
      Heat oil in large saucepan and fry mole paste till fragrant. In a blender or food processor, combine onion, garlic, tomato, banana and sugar. Add this paste to the mole in the pan. Stir and simmer over low heat for 3 minutes.
    3. 3
      Add 3 cups chicken stock, cover and cook over low heat for 15 minutes, till mixture thickens to a creamy consistency. If too thick, add a little more stock. Taste for chili heat: if it's too hot, add extra sugar or blended tomato.
    4. 4
      Meanwhile, dry fry sesame seeds in a pan till golden brown and fragrant. Add chicken pieces to the sauce, heat through and serve sprinkled with sesame seeds.

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    Nutritional Facts for Puebla Style Chicken Mole

    Serving Size: 1 (351 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 382.9
    Calories from Fat 91
    Total Fat 10.1 g
    Saturated Fat 1.7 g
    Cholesterol 145.0 mg
    Sodium 176.6 mg
    Total Carbohydrate 10.9 g
    Dietary Fiber 2.0 g
    Sugars 5.5 g
    Protein 59.4 g

    The following items or measurements are not included:


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